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Jackie's Famous Red Wine, Shallot, Mustard Vinaigrette Recipe

This dressing tastes fricking good on just about everything from vegetables to pasta, chicken and any assortment of lettuces.  Adjust the flavors to your family's taste preferences.  The only musts are the acid to oil ratio, the shallot and the mustard.  The shallot and mustard is what give it that finger licking good "aha" taste.  Also, make sure you don't skimp on salt and pepper here. Salad dressing must be well seasoned! 

Course Salad Dressing
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Jackie

Ingredients

  • 1 Minced Shallot
  • 1/2 Minced Garlic Clove
  • 2 Tbsp Red-Wine Vinegar
  • 1/2 Tsp Maldon Sea Salt
  • 1 Tsp Whole Grain Mustard
  • 1 Tsp Honey
  • 1 Tsp Herbs Any kind will do. Mix it up!
  • 6 Tbsp Extra Virgin Olive Oil
  • Couple squirts of your favorite hot sauce
  • Freshly Ground Black Pepper To Taste

Instructions

  1. In a small bowl, whisk together shallot, garlic, vinegar, salt, several turns of freshly ground pepper, honey, mustard and herbs.

  2. While whisking, slowly drizzle in olive oil to create an aioli. Gently turn in fresh herbs and hot sauce.

  3. Taste and adjust seasonings.  If I am serving salad, I always make the salad dressing first and set aside to let the flavors come together at room temperature.  This dressing will keep several days in a sealed container in the refrigerator.